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Old-Fashioned Beef Stew

Total Time

Prep: 30 min. Cook: 2-1/2 hours

Makes

8 servings

Updated: Dec. 21, 2022
This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan

Ingredients

  • 1 tablespoon canola oil
  • 1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 5 cups water
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 2 to 3 teaspoons salt, optional
  • 5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
  • 5 medium carrots, cut into 1/4-inch slices
  • 1 medium rutabaga, peeled and cut into 1/2-inch cubes
  • 1 cup sliced celery (1/2-inch pieces)
  • 1/2 medium head cabbage, finely sliced
  • 1/4 cup all-purpose flour
  • 3/4 cup cold water
  • 2 teaspoons browning sauce, optional

Directions

  1. In a Dutch oven heat oil over medium heat. Brown meat in batches. Add onion, water, seasoned salt, pepper and, if desired, salt; bring to a boil. Reduce heat; cover and simmer for 2 hours.
  2. Add potatoes, carrots, rutabaga, celery and cabbage; cover and simmer until the meat and vegetables are tender, about 30 minutes. Combine flour, cold water and, if desired, browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes.

Nutrition Facts

1-1/2 cups: 302 calories, 11g fat (0 saturated fat), 86mg cholesterol, 263mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

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